The present invention relates to mixed crystals comprising a) leavening agent and b) 0.1 to 5000 ppm by weight of crystallization aid, based on the total amount of the leavening agent, in the form of at least polymer, wherein when hydrophilic cellulose derivatives are used as crystallization aid, the amount thereof is reduced to less than 100 ppm by weight, based on the total amount of the leavening agent. The present invention further relates to the production of the mixed crystals and to the use thereof in the production of bakery products, as acid regulator in foods, in the production of cosmetics products, in the synthesis and formulation of pharmaceutical products, and also as blowing agent in industrial processes such as, for example, the production of foam rubber, or for fire-extinguishing formulations. The present invention relates, furthermore, to the production of bakery products.

Disclosed is a method for the significant reduction, through to the complete prevention, of the in-situ formation of acrylamide during the thermal production process of foods for example during baking, frying or deep-frying. According to the invention, a cost effective combination of two or more approved food additives are used that suppress the formation of acrylamide and at the same time function efficiently as a baking raising agent. The method can be carried out without the use of costly enzymes or vitamins.

A bitter masking agent includes a biochelant and a salt. A composition for an additive to reduce bitterness includes a chelant sodium salt including an aldonic, uronic, or aldaric acid. The bitter masking agent or additive comprising the biochelant and the salt can be combined with an edible material to reduce the bitterness thereof.

The present invention relates to baking powders suitable for use as a phosphate-free leavening agent in baking, more particularly in cakes, comprising baking salt(s) and oxidase(s) of class EC 1.1.3. Also, phosphate-free cake batters or cake products comprising baking salt(s) and oxidase(s) of class EC 1.1.3, and methods to obtain them, are provided herein.

A leavening composition which gives an enhanced leavening and reduced use of acidulants comprises (1) an alkali metal bicarbonate; (2) at least 0.1 and preferably at least 1 mole per mole of bicarbonate of a precipitant which is a water-soluble alkaline earth metal salt; and (3) optionally an acidulant; wherein (2) and (3) are present in a total amount from 105 to 800% of the stoichiometric amount that would be required to react fully with (1) in a boiling aqueous solution.

In a preferred embodiment the acidulant forms a water insoluble calcium or magnesium salt and is sufficient to provide more than 0.105 g replaceable hydrogen per 100 mmol bicarbonate, and the precipitant is a water soluble calcium or magnesium salt which is capable of precipitating or complexing with said acidulant and is present in an amount sufficient to provide a final pH below 6.5 when the leavening agent is heated in a bakery mix, which allows the inclusion of an effective amount of a preservative.

Described herein are allulose-containing baked good compositions containing allulose and leavening acids and baked goods made therefrom, as well as methods of making such compositions and baked goods. wherein one or more allulose-containing composition described herein reduces the browning caused by allulose in the allulose-containing baked goods made therefrom. The allulose-containing baked goods described herein have reduced added sugars and reduced caloric content as a result of the allulose replacing at least a portion of the nutritive sweetener (e.g., sugar) contained in a full sugar sweet baked good while beneficially addressing the undesirable color, and/or flavor changes that can result from allulose inclusion and without negative effects to textural characteristics.

A hydrolysis method for obtaining a hydrolysed dry food product in powder form by adding an acid solution to a material having a vegetable or animal origin for obtaining an acidified paste having a pH of less than 2.0; leaving the acidified paste to rest for the hydrolysis to take place; adding to the acidified paste obtained in the previous step a ground flour having a vegetable or animal origin having a granulometry such that, at least, 50% thereof has a size of less than 1 mm; adding an adsorbent excipient to the mix of acidified paste and ground vegetable/animal flour obtained in the previous step; and leaving the mix of acidified paste, ground vegetal/animal flour and adsorbent excipient to rest until the hydrolyzed dry food product in powder form is obtained.

A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component.

The subject matter discloses an edible fat composition, comprising fat component, a protein component comprising milk protein and fiber. The protein component comprises milk caseins and may be milk, yogurt, cream and others.

Potassium bicarbonate is coated with an anionic or amphoteric surfactant, which is preferably a metal soap, such as calcium stearate, to inhibit caking on storage, and premature loss of carbon dioxide when mixed with acidulant, e.g. in a baking powder or self-raising flour blend. Loss of carbon dioxide in the blend may be further inhibited by coating the acidulant with surfactant. Combination of surfactant coating with an inorganic anti-caking agent such as silicon dioxide gives synergistic protection against caking of the potassium bicarbonate. Preferably the bicarbonate has D50 of between 35 and 200 and is free from particles greater than 400.